Meatball Subs (Kristi Original)

This is an easy meal that my whole family enjoys, including my 1 year old and 3 year old!
Prep Time for the Crock Pot 5 Minutes, Prep Time at Dinner 15 Minutes:

Ingredients:

Meatballs - Frozen or Thawed (Change your cook time accordingly)
Spaghetti Sauce (I used Newman's Own Sockarooni)
Buns - Hot Dog, Hoagie or whatever you want

Shredded Mozzarella Cheese
Butter Spread (I used Earth's Balance)
Garlic Seasoning (I used Tastefully Simple Italian Garlic Bread)

Instructions:
Put cooked Meatballs and Spaghetti Sauce in the Crock Pot and Stir
Mix and turn the temp to high if you want it to cook in a few hours or low if you want it to cook for longer

When the Meatballs are done, Butter the Buns. Top with Garlic Seasoning, Meatballs/Sauce and Cheese. Broil them in the oven for 4-5 Minutes until done.

WARNING: Keep a close eye on the broiled sandwiches, they can burn quickly

Note: My cooking time with Thawed Meatballs cooking them on High:


Cook Time - 2-3 Hrs on High (I had them in for 3 hours, but I bet it would be done in less time. Just check the temp. At 3 hours the sauce on the side was starting to get burned. This would be a good weekend meal. During the week I may try it on low with frozen meat balls.)

How to Clean/Save a Burned Up Crock Pot

I recently made some soup in my crock pot. The soup spilled all over into the cooking part of the crock pot, under the removeable crock that you can clean in the sink. I thought I would have to throw it away for sure because the soup was burned all over the cooker and you can't have it soak in water. Well I found the cure and saved my crock pot!

Items You Will Need
Oven Cleaner
Rubber Gloves
Sponge

1. Find a well ventilated area. (I did it in my garage since it is freezing outside)
2. Put on the rubber gloves, hold your breath and spray oven cleaner all over the burned on stuff. 
3. Run into the house and breath. Ahhh!
4. Let the Crock sit over night. (I forgot about it and remembered 2 days later. lol!)
5. Put your gloves back on, grab the crock and a sponge. Now wet the sponge and wipe out the crock pot. You will be surprised, the burned on stuff just wipes off. 

Minnesota Farmers Market - Meal Ideas

At the end of the summer I went to several Minnesota Farmers Markets and loaded up on veggies. Then I had to decide what to do with all that produce. I wanted to make a quick list of all the things I made so I could remember for next year. Please add in the comments if you have any additional ideas. :)

Items Purchased
Corn
Tomatoes
Squash
Peppers
Onions
Potatoes
Zucchini
Yellow Summer Squash
Green Beans
Cauliflower
Carrots
Lettuce
Spinach
Cucumbers
Fresh Seasoning
Strawberries
Apples
Cantaloupe
Fresh Meat
Local Maple Syrup


Meals Made

• Gazpacho (On Blog)
• Shish-ka-bobs
• Steak, Potatoes, Green Beans, Salad and Fruit
• Homemade Tomato Sauce
• Squash Soup (On Blog)
• Roasted Cauliflower (On Blog - Yummy Cauliflower)
• Breakfast with pancakes and french toast topped with strawberries and local maple syrup. Served with a side of fried potatoes/onions/squash and eggs
• Tacos (Taco Seasoning on Blog)
• Zucchini Pizzas (On Blog)
• Fruit Salad
• Fruit and Vegetable Smoothies
• Salsa
• Guacamole
• Chili - Loaded with lots of extra veggies 

How to Make Your Own Chicken/Turkey Broth or Chicken/Turkey Stock

My sister Rachel taught me how to make my own chicken broth or chicken stock. It is super easy and a great way to use up the remaining chicken. Thanks Sis!

When I made this stock, I think I added 2 carrots, 2 stocks of celery, and 1 onion. I don't think you can mess this up, so just play with the amounts. Also on the seasoning I just did salt. I found the other seasoning by looking online. I'll try to make the instructions better the next time I make this. Again, play with the seasoning and then leave me a comment about what you liked.

Ingredients
Chicken Carcass or Turkey Carcass (I used our left over rotisserie chicken)
Water
Carrots
Celery
Onion
Seasoning: Thyme, Parsley, Peppercorn, Bay Leaf, Garlic, Sea Salt (for the broth only)

Instructions

1. Put the chicken/turkey carcass and all the ingredients except the seasoning in the crock pot. 
2. Fill the crock pot with water. 
3. Add the seasoning. 
4. Cook on low for a full day. 
5. Strain the broth to remove all the bones and veggies
6. Ta Da! You now have broth or stock!

Note - Chicken Noodle Soup

I followed the instructions above, but then put all the chicken and veggies back in the broth. Then I added cooked noodles and I had home made chicken noodle soup. 

Cooking Bacon in the Oven

There are multiple websites that instruct on how to make bacon in the oven. I thought I would also capture it on my blog so I can quickly access the instructions.

Ingredients
Bacon
Tin Foil
Paper Towels
Seasoning: Brown Sugar, Pepper, etc

1. Line your cookie sheet with tin foil for easy clean up
2. Lay out your bacon making sure not to overlap
3. Sprinkle seasoning on the bacon
4. Put the bacon in the cold oven and turn the oven on to 400 degrees
5. Cook the bacon for anywhere from 15-20 minutes depending on the thickness of the bacon
6. At around 10 Minutes, keep a close watch on your bacon so it doesn't burn.
7. Remove the bacon from the cookie sheet right away (otherwise it will continue cooking) and place     it on paper towels to soak up the grease.
8. Eat and Enjoy. Yum!

Additional Tips

•  Change the flavor of your bacon by sprinkling brown sugar or black pepper before baking, #3    above. 
• Freezing your bacon for later 
• Under-cook your bacon by a couple of minutes
• Let it cool and place it in a zip lock bag
• To Use: Take out a few slices of bacon and microwave it on medium power for 30 seconds 

http://www.momontimeout.com/2011/07/baking-bacon-how-to-guide-to-making/

Taco Seasoning

This is a great way to know what is in your taco seasoning. I found this when I had family over with food allergies and needed to be sure I didn't serve them something that would make them sick. Also this is a great way to make sure your family isn't eating MSG. This recipe was just as good, if not better, than store bought taco seasoning.

Ingredients
1 Tbls Chili Powder
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1-1/2 tsp ground cumin
1 tsp sea salt
1 tsp black pepper

Mix ingredients and it is ready. Add about 3 Tbsp per pound of meat. Store in an air tight container away from light. I double the recipe so I have extra on hand.

Recipe from All Recipes - http://allrecipes.com/recipe/taco-seasoning-i/

Pumpkin / Squash Soup - Version 4: Vegetarian and Vegan

I took the yummy squash soup recipe from Mendy Scott and made some edits.

If you can't find the Pumpkin, you can use butternut squash or other squash. Have fun experimenting.

Version 4: Vegetarian and Vegan

Ingredients
1 Whole Pumpkin Cooked - instructions below (Squash kind of pumpkin, not the jack-o-lantern kind. The color will be the same as a butternut squash. We purchased them at local green houses in Oct.)
1/2 Onion Chopped
2 Cups of Water
Lump of Earth's Balance
Maple Syrup (I used Three Rivers Farm Premium Cinnamon Maple Syrup, Link Below) - Pour to Taste
All Spice Seasoning to taste
Optional: Cinnamon and Sea Salt
Follow the instructions below on cooking the pumpkin and making the soup.

Cook the Pumpkin:
http://detoxinista.com/2012/11/how-to-roast-a-whole-pumpkin-homemade-pumpkin-puree/
1. Stab the pumpkin several times, make sure it goes all the way through
2. Put the whole pumpkin on a cooking sheet
3. Cook at 350 degrees for 1 hour
4. After the pumpkin cools, cut it in half, remove the seeds, and the skin
5. Note: My pumpkin sat for 3 hours before I cut it and the liquid inside was still hot

Make the Soup:
1. Saute the onion in a little oil
2. Add the cook pumpkin, water (more if necessary), syrup and seasoning
3. Puree the pumpkin with a hand mixer, food processor or blender
4. Add the mixture to a pot, warm and add a little cream
5. Yum! It's ready to eat!

Local Maple Syrup - Elko, MN https://www.threeriversfarm.com/index.php 

Pumpkin / Squash Soup - Version 3 - Brown Sugar and Butter - Sweet

I took the yummy squash soup recipe from Mendy Scott and made some edits.

If you can't find the Pumpkin, you can use butternut squash or other squash. Have fun experimenting.

Version 3: Brown Sugar and Butter - Sweet

Ingredients
1 Whole Squash Cooked - instructions below (I used a green squash that tastes like sweet potatoes. We purchased them at local green houses in Oct. I don't know the name.)
1/2 Onion Chopped
2 Cups of Chicken Stock
Cream
Lump or two of Butter/Margarine/Earth's Balance
Brown Sugar to Taste
All Spice Seasoning to taste
Optional: Cinnamon and Sea Salt
Follow the instructions below on cooking the squash and making the soup.

Cook the Pumpkin:
http://detoxinista.com/2012/11/how-to-roast-a-whole-pumpkin-homemade-pumpkin-puree/
1. Stab the squash several times
2. Put the whole pumpkin on a cooking sheet
3. Cook at 350 degrees for 1 hour or more depending on the density and size of the squash
4. After the pumpkin cools, cut it in half, remove the seeds, and the skin
5. Note: My pumpkin sat for 3 hours before I cut it and the liquid inside was still hot

Make the Soup:
1. Saute the onion in a little oil
2. Add the cooked squash, chicken broth (more if necessary) and seasoning
3. Puree the pumpkin with a hand mixer, food processor or blender
4. Add the mixture to a pot, warm and add a little cream
5. Yum! It's ready to eat!

Pumpkin / Squash Soup - Version 2 - Maple Syrup - Touch of Sweet

I took the yummy squash soup recipe from Mendy Scott and made some edits.

If you can't find the Pumpkin, you can use butternut squash or other squash. Have fun experimenting.

Version 2: Maple Syrup- Touch of Sweet

Ingredients
1 Whole Pumpkin Cooked - instructions below (Squash kind of pumpkin, not the jack-o-lantern kind. The color will be the same as a butternut squash. We purchased them at local green houses in Oct.)
1/2 Onion Chopped
2 Cups of Chicken Stock
Cream
Lump of Butter/Margarine/Earth's Balance
Maple Syrup (I used Three Rivers Farm Premium Cinnamon Maple Syrup, Link Below) - Pour to Taste
All Spice Seasoning to taste
Optional: Cinnamon and Sea Salt
Follow the instructions below on cooking the pumpkin and making the soup.

Cook the Pumpkin:
http://detoxinista.com/2012/11/how-to-roast-a-whole-pumpkin-homemade-pumpkin-puree/
1. Stab the pumpkin several times, make sure it goes all the way through
2. Put the whole pumpkin on a cooking sheet
3. Cook at 350 degrees for 1 hour
4. After the pumpkin cools, cut it in half, remove the seeds, and the skin
5. Note: My pumpkin sat for 3 hours before I cut it and the liquid inside was still hot

Make the Soup:
1. Saute the onion in a little oil
2. Add the cook pumpkin, chicken broth (more if necessary) and seasoning
3. Puree the pumpkin with a hand mixer, food processor or blender
4. Add the mixture to a pot, warm and add a little cream
5. Yum! It's ready to eat!

Local Maple Syrup - Elko, MN https://www.threeriversfarm.com/index.php 

Pumpkin / Squash Soup - Version 1 - Salty vs Sweet

I took the yummy squash soup recipe from Mendy Scott and made some edits.

If you can't find the Pumpkin, you can use butternut squash or other squash. Have fun experimenting.

Version 1: Salty vs Sweet

Ingredients
1 Whole Pumpkin Cooked - instructions below (Squash kind of pumpkin, not the jack-o-lantern kind. The color will be the same as a butternut squash. We purchased them at local green houses in Oct.)
1/2 Onion Chopped
2 Cups of Chicken Broth
Cream
Lump of Butter/Margarine/Earth's Balance
All Spice Seasoning to taste
Optional: Cinnamon
Follow the instructions below on cooking the pumpkin and making the soup.

Cook the Pumpkin:
http://detoxinista.com/2012/11/how-to-roast-a-whole-pumpkin-homemade-pumpkin-puree/
1. Stab the pumpkin several times, make sure it goes all the way through
2. Put the whole pumpkin on a cooking sheet
3. Cook at 350 degrees for 1 hour
4. After the pumpkin cools, cut it in half, remove the seeds, and the skin
5. Note: My pumpkin sat for 3 hours before I cut it and the liquid inside was still hot

Make the Soup:
1. Saute the onion in a little oil
2. Add the cook pumpkin, chicken broth (more if necessary) and seasoning
3. Puree the pumpkin with a hand mixer, food processor or blender
4. Add the mixture to a pot, warm and add a little cream
5. Yum! It's ready to eat!

Cooking Squash and Pumpkins Whole

These are the instructions I use to bake squash and pumpkins. When I have cooked pumpkins, I have been able to insert the knife all the way into the center easily. Most recently I had a very hard and dense squash. I pushed the knife as far as I could on the top and bottom of the squash and it was fine. It could have probably cooked for longer than an hour too. It was a large squash. Adjust your times based on the size of your squash/pumpkin.

http://detoxinista.com/2012/11/how-to-roast-a-whole-pumpkin-homemade-pumpkin-puree/

1. Stab the pumpkin several times, make sure it goes all the way through
2. Put the whole pumpkin on a cooking sheet
3. Cook at 350 degrees for 1 hour
4. After the pumpkin cools, cut it in half, remove the seeds, and the skin
5. Note: I just turned the oven off and left the pumpkin in the oven. About 3 hours later I cut the pumpkin up. One time the liquid inside was still hot.

Pumpkin / Squash Soup by Mendy Scott - Original Recipe

My friend Mendy Scott came up with this pumpkin soup recipe. It is amazing! We are cooking extra pumpkin and are freezing it in 2 cup bags so we can make the soup throughout the winter months.

If you can't find the Pumpkin, you can use butternut squash.

Ingredients
1 Whole Pumpkin Cooked - instructions below (Squash kind of pumpkin, not the jack-o-lantern kind. The color will be the same as a butternut squash. We purchased them at local green houses in Oct.)
1/2 Onion Chopped
2 Cups of Chicken Stock
Cream
All Spice Seasoning to taste
Optional: Seasoning Salt and Cinnamon (I added these)

Cook the Pumpkin:
http://detoxinista.com/2012/11/how-to-roast-a-whole-pumpkin-homemade-pumpkin-puree/
1. Stab the pumpkin several times, make sure it goes all the way through
2. Put the whole pumpkin on a cooking sheet
3. Cook at 350 degrees for 1 hour
4. After the pumpkin cools, cut it in half, remove the seeds, and the skin
5. Note: My pumpkin sat for 3 hours before I cut it and the liquid inside was still hot

Make the Soup:
1. Saute the onion in a little oil
2. Add the cook pumpkin, chicken stock (more if necessary) and seasoning
3. Puree the pumpkin with a hand mixer, food processor or blender
4. Add the mixture to a pot, warm and add a little cream
5. Yum! It's ready to eat!

Old-Fashioned Meat Loaf

Recipe courtesy of Paula Deen

Prep Time: 10 Minutes
Cook Time: 1 Hour
Serving Size: 4

Ingredients
1 Pound Ground Beef
1-1/4 tsp Salt
1/4 tsp Ground Black Pepper
1/2 Cup Chopped Onion
1/2 Cup Chopped Bell Pepper
1 Egg, Lightly Beaten
8 ounces canned diced tomatoes with juice
1/4 cup quick-cooking oats

Topping
1/3 Cup Ketchup
2 Tbsp Brown Sugar
1 Tbsp Prepared Muster

Directions
Preheat the oven to 375F. Mix all of the meatloaf ingredients well and place in a baking dish. Shape it into a loaf.

Topping: Mix the ingredients for the topping and spread it on the loaf. Bake for 1 Hour. 

Serves 4, Calories 364; Total Fat 19 grams, Saturated Fat  grams, Protein 26 grams; Total Carbs 22 grams, Sugar 12 grams, Fiber 2 grams, Cholesterol: 130 Mg, Sodium:1,220 Milligrams.

Mock Garlic Mashed Potatoes

Recipe courtesy of George Stella

Prep Time: 15 Minutes
Cook Time: 6 Minutes
Serving Size: 4

Ingredients
1 Medium Head Cauliflower
1 Tbsp Cream Cheese Softened
1/4 Cup Grated Parmesan
1/2 tsp Minced Garlic
1/8 tsp straight chicken base or bullion (may substitute 1/2 tsp salt)
1/8 tsp freshly ground black pepper
1/2 tsp chopped fresh or dry chives, for garnish
3 Tbsp unsalted butter

Directions
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes or until well done. Drain well, do not let it cool. Pat cooked cauliflower very dry between several layers of paper towels.

In a bowl with an immersion blender or food processor, puree the hot cauliflower with the cream cheese, Parmesan  garlic, chicken base and pepper until almost smooth.

Garnish with chives and serve hot with pats of butter.

Hing: try roasting the garlic and adding a little fresh rosemary for a whole new taste.


Serving Size: Calories: 149, Total Fat 11.5 grams, Saturated Fat: 7 grams; Protein 5 grams; Total Carbohydrates: 8 grams; Sugar; 4 grams; Fiber 4 grams; Cholesterol: 31 milligrams; Sodium: 170 Grams

Chicken Parmesan Alfredo

Prep Time 10 Minutes
Cook Time 10 Minutes
Serving Size 4

Ingredients
4 Boneless Skinless Chicken Breasts Halves (About 1-1/4 Lbs)
1 Egg Beaten
3/4 Cup Italian Seasoned Dry Bread Crumbs
1/4 tsp Paprika (Optional)
1 Jar (1lb) Alfredo Sauce (Ragu Cheese Creations Alfredo Sauce)
1/2 Cup Shredded Mozzarella Cheese (2oz)
1 Medium Tomato Chopped
Parmesan Cheese (Optional)

Instructions

1. Preheat the oven to 400 Degrees
2. Dip the Chicken in the egg, then in the bread crumbs combined with the paprika, coat the chicken well.
3. Place the chicken in a 9x13 Baking dish and bake it uncovered for 20 minutes.
4. Pour 1 cup of the alfredo sauce over the chicken and top it with cheese and then the tomato. 
5. Bake an additional 10 minutes or until the chicken is thoroughly cooked. 
6. Heat the remaining sauce. 
7. Serve with the remaining sauce and sprinkle with the grated Parmesan if you like. 

Southern Chicken & Dumplings

This recipe comes from my favorite cook book...

'Super-Fast Slow Cooking' by Gooseberry Patch

I recommend buying the cook book. Everything is yummy and easy.

Ingredients

3 - 10-3/4oz Cans Cream of Chicken Soup

1/4 Cup Onion Diced

6 Boneless, Skinless Chicken Breasts (See my note below)

3-3/4 Cup Water

3-12 oz tubes of refrigerated biscuits quartered (They need to be the small biscuits like you would use for monkey bread)

Pour soup into the slow cooker; add onion and chicken. Pour in enough water to cover the chicken. Cover and cook on the low setting for 6-8 hours, or on the high setting for 4-6 hours. About 35-40 minutes before serving, turn the slow cooker to the high setting. Drop in the biscuit quarters into the slow cooker; stir well. Replace the lid and cook for 35 minutes more, or until the dumpling are don. Stir and Serve. Serves 6. 

Kristi Note:

I put whole frozen chicken breasts into the crock pot. Before I add the biscuits I take out the chicken, shred it and put it back in the crock pot. After that I turn up the crock pot and add the biscuits. This saves a lot of prep time. I hate touching raw meat. 

Low Fat Peanut Butter Pie

Ingredients
3 oz Fat-Free Cream Cheese
1/3 Cup Reduced Fat Peanut Butter
1/2 Cup Confectioners Sugar (Powdered Sugar)
1/4 Cup Fat Free Milk
1 Carton (8oz) Fat Free Whip Cream Thawed
1 Chocolate Crumb Crust

Instructions

• Beat the cream cheese until fluffy
• Mix in the peanut butter and sugar
• Add in the milk
• Fold in the whip topping
• Put the mixture in the pie crust. 
• Refrigerate Overnight

Peanut Butter Pie

Ingredients

1 Package (3oz) Cream Cheese Softened

1/3 Cup Peanut Butter

1 Cup Confectioners Sugar (Powdered Sugar)

1/4 Cup Milk

1 Carton Whip Cream Topping Thawed (8oz)

1 Chocolate Crumb Crust (9 Inches)

1/4 Cup Chopped Nuts

Instructions

• Beat the Cream Cheese and add in the Peanut Butter and Sugar.
• Add Milk and Mix
• Fold in the Whip Cream.
• Put the Mix in the pie crust in the refrigerator over night. 
• Garnish with the nuts, sprinkle on top.

Unbelievable Peanut Butter Cookies

If I am going to make peanut butter cookies, this is the only recipe I will make. They are very peanut buttery and are simple to make. The hardest part is actually forming the cookies, but if you have a cookie scoop it's no big deal.

A vegan option would be to use flax seed instead of the egg. I have not tried it personally.

Ingredients
1/2 Cup Sugar
1 Cup Peanut Butter
1 Egg
1 tsp Vanilla
Optional: Chocolate Chips
Optional: Top each cookie with a Hersey Kiss as soon as the cookies come out of the oven.

Instructions
Mix all of the above ingredients. Drop off a spoon onto a greased cookie sheet.
Bake 375 Degrees for 10-12 Minutes.

9 Carbs per cookie, if you make 17 cookies with this recipe.

1 Cup Peanut Butter = 50 Carbs
1/2 Cup Sugar = 96 Carbs
Total Carbs = 146
Total Carbs/# Cookies = Each Cookie Total

146 Carbs/17 Cookies = 8.6 Carbs Per Cookie

Chocolate Cherry Bars

Base
1 Package of Devils Food Cake Mix
21 oz Can of Cherry Fruit Filling
1 tsp Almond Extract
2 Eggs Beaten

Frosting
1 Cup Sugar
5 Tbsp Margarine
1/3 Cup Milk
1 Cup (6oz) Semi-Sweet Chocolate Chips

Base

• Preheat Oven 350 Degrees
• Grease and Flour 15 x 10 Jelly Roll or 9 x 13 Pan.
• Combine the first 4 ingredients and stir by hand until mixed well.
• Pour into the pan and bake it until the tooth pick comes out clean. (The cherry may make it hard to tell)
• Jelly Pan 20-30 Min
• 9 x 13 25-30 Min

Frosting

• Combine in a pan Sugar, Margarine and Milk
• Bring them to a boil while stirring
• Once it is boiling stir it constantly for 1 minute
• Remove the pan from the heat and stir in the chocolate chips until it is smooth.
• Pour the frosting over the warm bars

Serving Size: 3 Dozen

Better Than Sex Cake

I don't normally like cake, I know I'm not normal. But this cake is AMAZING!!! Plus it is easy to make for a non baker. Enjoy!

Ingredients
1 Package of German Chocolate Cake Mix
1 Can Sweetened Condensed Milk
1 Jar Caramel, Butterscotch or Fudge Ice Cream Topping
1 (8-12oz) Cool Whip
3 Heath Bars Crushed (Bag of Heath Bar Pieces)

Bake cake as directed on the package (9 x 13 pan). When the cake is still hot, poke holes in it with the handle of a wooden spoon (make the holes about an inch apart). Pour the sweetened condensed milk over the cake. Let it cool (you can add the sweetened condensed milk after it cools too). Pour ice cream topping over the cake. Top it with cool whip and cover it with the heath bar pieces.

Optional: This makes the cake very rich. After baking for 10 minutes, sprinkle it with 1 cup of semi sweet chocolate chips.

Easy Baklava

We have brought this treat to family events and it is a huge hit. Enjoy!

I don't typically bake, since it requires actual measurements. :) My husband has made this recipe on many occasions. He says it is easy to make, so I am tagging it as easy. :) 

50 Minutes to Make

20 Minutes to Prep and 30 Minutes to Cook

Makes 40 Pieces

Ingredients

1 Box Phyllo Dough, thawed

1 Cup Butter, Melted

Syrup

1 Cup Sugar

1/2 Cup Water

1 tsp Lemon Juice

Filling

1 Cup Finely Chopped Walnuts

1/2 Cup Sugar

1 tsp Cinnamon

Instructions

1. Place the syrup ingredients in a pan and bring it to a boil. (sugar, water, lemon)
2. Simmer for 5 minutes, stirring occasionally. 
3. Cool the syrup.
4. Lay out the phyllo dough, cut in half and trim it to fit in a 9 x 13 pan.
5. Place half of the dough in the pan.
6. Combine the filling ingredients and spread over the phyllo dough.
7. Cover with the 2nd half of the phyllo dough.
8. Use a serrated knife to cut the phyllo dough into triangles.
9. Drizzel evenly with melted butter.
10. Bake at 350 Degrees for approximately 30 minutes, until golden brown.
11. Remove from the oven & pour the cooled syrup over the hot baklava.

Chicken Noodle Soup in a Crock Pot (Kristi Original)

Ingredients

2-3 Frozen Chicken Breasts

1 Large Box of Chicken Broth (48 oz) or Homemade Chicken Broth (See How to make your own Chicken/Turkey Broth or Chicken/Turkey Stock Recipe)

1 Carrot Chopped or 1 Can of Sliced Carrots (My kids LOVE the carrots so I do 2 cans)

1/2 Chopped Onion

2-3 Potatoes Chopped

1 Stalk of Celery Chopped

1 Cup of Egg Noodles or Noodles of your choice

Seasoning to Taste - Shake on Some of Each

Garlic (Helps the immune system and fights infection)

Pepper

Tastefully Simple - Fiesta Party Mix or Cayenne Pepper (Cayenne helps with congestion and boosts the immune system)
Sea Salt if Needed

Instructions

Put all of the ingredient in the crock pot except the noodles. Cook on low until the chicken and vegetables are cooked. I normally put the food in the crock pot and leave it all day while I am at work. 

Once the chicken is done, remove it from the crock pot, shred it, and put it back in the crock pot. Cook the noodles and add them to the crock pot. The soup is now ready to eat. Yum!

Chicken Wild Rice Soup (Made by my sister for my son's birth)

My sister made this for my family right after I had my son.

Ingredients

3/4 cup Uncooked Wild Rice (or 2 Cans Wild Rice)

3 (15oz) cans Chicken Broth

1 cup Carrots, grated

2 lg Potatoes, grated

1/2 cup sliced Mushrooms

2 cups cooked Chicken, cubed

8 slices Bacon, cooked and crumbled

3 (10-3/4 oz) cans Cream of Potato Soup

1 Qt Half and Half

Cook the Wild Rice according to the package directions; drain and rinse the Wild Rice.

Combine in a large pot; Chicken Broth, Carrots, Potatoes, Mushrooms, and Cooked Chicken. Cook until the vegetables are tender. Add the bacon, soups and half & half. 

Chicken Alfredo Pizzas (Made by my sister for my son's birth)

Another delicious meal from my sister!

Ingredients
2-4 Chopped Chicken Breasts
Garlic Salt
1-2 Dozen Hamburger Buns
Alfredo Sauce
Grated Cheese (Mozzarella)

Optional
Sliced Black Olives
Mushrooms

Cook the Chicken Breasts in a little garlic salt until they are fully cooked.
Place the split open hamburger buns on a cookie sheet. Spoon alfredo sauce on each and then sprinkle it with chicken, black olives and/or mushrooms if desired. Follow with the grated cheese and sprinkle the pizza with garlic salt.

Bake it at 350 degrees for 10 minutes or until the cheese is melted.

Texas-style Lasagna (Made by my sister for my son's birth)

My sister made this dish for me right after I had my son. It has turned into a family favorite.

Ingredients
1-1/2 Lbs Ground Beef
1 tsp. Seasoning Salt
1 pkg of Taco Seasoning
1 (14-1/2 oz) can Diced Tomatoes, undrained
1 (15 oz) can Tomato Sauce
1 (4 oz) can Chopped Green Chilies
2 Cups Small Curd Cottage Cheese
2 Eggs, beaten
12 (6-inch) corn tortillas, torn
3-1/2 to 4 cups Shredded Jack Cheese

Meat Mixture
Brown the Ground Beef and drain. Add the Seasoning Salt, Taco Seasoning, Tomatoes, Tomato Sauce and Chilies mix well. Simmer, uncovered, for 15-20 minutes.

Cottage Cheese Mixture
Combine the Cottage Cheese and Eggs.

Putting It Together
In a greased 9 x 13 greased baking dish, layer half of the meat mixture, half of the tortillas, half of the cottage cheese mixture and half of the jack cheese. Repeat the layer.

Baking
Bake it Uncovered at 350 degrees for 30 minutes or until it is bubbly. Let it stand for 10 minutes before serving. Makes 10-12.

Optional
Serve with Salsa, Guacamole, Corn Chips, Olives and Fresh Fruit.

YUM!! - Fried Peanut Butter and Jelly from Diner's, Drive In's and Dives

Best Recipe Ever!

We were watching Diner's, Drive In's, and Dives the other night and they had on a fried peanut butter and jelly sandwich. It looked so good we decided to try to make it. This is the most yummy recipe ever. It was soooo amazing! My husband, brother, sister in law, and my 2 year old all loved this. Wow!

You will make a peanut butter and jelly sandwich, dip it in french toast batter, frosted flakes, and fry it in butter.

Here's our recipe.

White Bread
Peanut Butter
Jelly (We used strawberry)
Crushed Frosted Flakes
Butter (1/4 stick per sandwich)
(French Toast Batter)
Eggs
Milk
Vanilla
Sugar
Cinnamon

Mix up a french toast batter, make a peanut butter and jelly sandwich, coat the sandwich with french toast batter, put the sandwich in the frosted flakes to coat it, heat up the butter and cook the sandwich until it is golden brown on each side. (On the tv show they said to cook it for 2 minutes on one side. We just looked at the sandwich and monitored it.)

*Note: Our butter was burning in the pan and created a lot of smoke. You may have to adjust the heat to avoid this. We were caramelizing the corn flakes.

Kat's Spicy Vegan Hash

I have not had a chance to try this recipe yet, but it sounded good and I can't wait to give it a try. I love my friend Kat's cooking and she made it up. 

4 Red Potatoes

1 Green Pepper

1 Red Pepper 

1 Onion

Olive Oil

2 Garlic Cloves

Green Salsa - 6 Oz

1 Can Black Beans

1/2 Can Black Olives

1Jalapeño 

1/2 tsp Cumin

1/2 tsp Coriander

1 Avocado

Corn Tortillas

Chop up the Red Potatoes, Green Pepper, Red Pepper, and Onion. Fry it up in the olive oil.

In a separate dish saute the Garlic Cloves for a few minutes and then add in the Green Salsa, Black Beans, Black Olives, Jalapeno, Cumin, and Coriander. Let it simmer for a a little bit. 

Put a scope of the potato/pepper/onion mixture on a plate and top with that beans mixture. Serve with the avocado and corn tortillas. 

Kat's Guacamole

Original Recipe
4-5 Ripe Avocados
4-5 Green Onions Chopped
3 Crushed Cloves of Garlic
1 Medium Lime - Squeeze the juice into the guacamole
1 Chopped Jalapeno
Sea Salt (Sprinkle to Taste)

Mix all the ingredients together. Us a fork to mash the avocado if you want it more chunky. Use a potato masher if you want the guacamole smooth.

My adjustments
4-5 Ripe Avocados
4-5 Green Onions Chopped
1-2 Crushed Cloves of Garlic
1/2 Lime - Squeeze the juice into the guacamole
1/4 Chopped Jalapeno (Change the amount based on how spicy the pepper is)
Sea Salt (Sprinkle to Taste)

Mix all the ingredients together. Us a fork to mash the avocado if you want it more chunky. Use a potato masher if you want the guacamole smooth.

Chili - Wheat and Corn Free (Kristi Original)

The thing I love about Chili is that you don't really need a recipe. You just dump a bunch of food in a pot, add chili seasoning, and poof it's chili. Here's the chili I put together for a friend that is vegan and has a wheat allergy. For those of us that wanted meat, we added our meat to our individual bowls. I found out by reading labels that chili beans have wheat in them! I was really surprised.

Put all of the ingredients in a large pot. Bring to a boil, reduce the heat and let it simmer until the vegetables are done (15-20 minutes).

2 Cans of Low Sodium Dark Red Kidney Beans
2 Cans of Low Sodium Light Kidney Beans
1 Can of Low Sodium Pinto Beans
2 Cans of Black Beans
3/4 of a Medium Sized Onion Chopped
5 Diced Mini Snacking Peppers (1 Red, Yellow or Orange Pepper Chopped would be similar)
4 Chopped Baby Carrots
1 Small Can of Mild Chopped Green Chilies
1 Can of Diced Tomatoes and Green Chilies
1 Can of Tomato Sauce
3/4 of a 24 oz Jar of Medium Pace Picante Salsa
10 Chocolate Chips
2 Squirts of Worshester Shire Sauce (Estimate is 2 Tbsp)

Seasonings: A dump of this and that...
Sea Salt
Pepper
Chili Powder (Target Brand) - A Lot
Garlic Garlic from Tastefully Simple (Fresh Garlic would work too)
Fiesta Party Mix from Tastefully Simple

Adding Meat
1 Lb of Ground Beef
1/4 of a Large Onion Chopped
3 Hot Dogs Cut Up
Seasoning from the Chili

Cook the beef, Onion and Seasoning until the beef is cooked. Drain the meat. Add the hotdogs and cook until the hotdogs are warm. Add them to the main pot of chili or each individual person can add it to their own bowls.

Aunt Ruth's Scalloped Potatoes (Made by my sister for my son's birth)

My sister made these potatoes as a main dish for my family when I had my son. They were very good. She made half the recipe.

FULL RECIPE (2 - 9x13 Pans)

Ingredients
Potatoes - 5 Lbs Peeled and Sliced
Yellow Onion - 1 Medium Onion Chopped
Heavy Whipping Cream - 2 Quarts
Flour - 1/2 Cup
Salt
Pepper
Ham - 1 Lb Cooked and Cubed

Spray 2- 9x13 pans with pan spray. Layer the potatoes with 1 Tbsp of flour, a handful of ham cubes, salt/pepper, and sprinkle with onion per layer until all of the ingredients are gone. Pour in heavy whipping cream.

Bake at 350 degrees
45 minutes covered, stir a bit so the top doesn't dry out or harden.
45 minutes uncovered

The meal will thicken as it cools.

HALF RECIPE

Potatoes - 2-1/2 Lbs Peeled and Sliced
Yellow Onion - 1/2 a Medium Onion Chopped
Heavy Whipping Cream - 1 Quart
Flour - 1/4 Cup
Salt
Pepper
Ham - 1/2 Lb Cooked and Cubed

Follow the instructions above.
Makes 1 - 9x13 Pan

Pumpkin Spice Pancakes

I got this recipe from my sister Heather. I have not had a chance to try it, but her family really enjoys it.

Ingredients
Bisquick or biscuit mix - 2 Cups
Milk - 1 Cup
Pumpkin - 1/2 Cup
Sugar - 2 Tbsp
Cinnamon - 1 tsp
Ginger - 1/2 tsp
Cloves - 1/8 tsp
Eggs - 2
Vegetable Oil - 1-2 Tbsp

Mix together all ingredients and pour onto a hot griddle. Serve with butter and syrup.

Swedish Pancakes

I got this recipe from my sister Heather. Her family really enjoys it. I have not had a chance to try it.

Ingredients
Eggs - 3
Milk - 2 Cups
Butter - 2 Tbsp Melted
Vanilla - 1 tsp
Salt - 1 tsp
Sugar - 3 Tbsp
Flour - 1-1/2 Cup
Powdered Sugar

Beat eggs, milk, and melted butter together. In another bowl, mix flour, sugar, and salt together. While beating the egg mixture, add the flour mixture until smooth. Add the vanilla. Melt some butter or use butter spray on the griddle. Cook and serve with butter and powdered sugar. Roll and eat.

Monkey Bread (Made by my sister for my son's birth)

My sister made this recipe for my family when I had my son. It was loved by the whole family.

Ingredients
Refrigerated Biscuits - 4 Tubes
White Sugar - 1 Cup
Brown Sugar - 1 Cup
Cinnamon - 1 Tbsp
Margarine - 1 Stick

Remove the biscuits from the tube and cut into half or quarters. In a bowl or bag, mix the sugar and cinnamon together. Dip the cut biscuits in the mixture and put in a greased bundt pan or 9x13 pan. In another dish, mix the melted margarine and brown sugar together and pour over the top of the biscuites. Bake 30 minutes at 350 degrees or until brown, flip onto a plate, remove bundt/pan and serve.

Banana Bread/Muffins (Made by my sister for my son's birth)

My sister made this banana bread for my family when I had my son. It was very good. Yum!

Ingredients
Butter - 1/2 Cup
Sugar - 1 Cup
Eggs - 2
Flour - 2 Cups
Baking Soda - 1 tsp
Salt (Optional) - 1/2 tsp
Bananas - 4 Medium Sized
Vanilla - 1 tsp
Walnut Chunks (Optional) - 1 Cup

Cream butter and sugar. Add eggs; beat well. Add flour, baking soda, salt, vanilla, walnuts, and mashed bananas and mix well. Bake in a greased pan at 350 degrees (if using a dark pan, 325 degrees) for 60 minutes. If making muffins, pour into a greased muffin tin and fill 2/3 full. Bake for 15-17 minutes. Makes 1-1/2 dz or more muffins. Check with a toothpick to see if done.

Crockpot Chicken Tacos (Kristi Original)

Ingredients
Frozen Chicken Breasts - 3 Large or 6 Small

3/4 Cup of Water

1 Cup Salsa

1 Package of Taco Seasoning

1/2 Chopped Onion

Add chicken and water to the crock pot. Top the chicken with the salsa, onion, and taco seasoning. Cook on low until the chicken is done. (I just added everything to the crock pot in the morning and we ate it for dinner.) Shred the chicken and stir. Use the chicken for the main meat for your tacos. Add whatever ingredients you like for the tacos.  

Pizza Rolls

This is a family favorite. My 2-1/2 year old enjoys eating this and helping me prepare dinner.

Ingredients
Refrigerator Biscuits (1 biscuit equals 1 pizza roll)
Cheese Cubed (We used cheddar cheese or marble jack)
Pepperoni (Or whatever pizza topping you like)
1 Egg (Beat it)
Garlic Powder
Italian Seasoning
Pizza Sauce

Preheat the oven to 350 degrees.

Set the pizza sauce aside for the finished product.

Flatten the refridgerator biscuits (they will look like pancakes). Add to the top and middle of the biscuit your pizza fillings. We added a peice of pepperoni, 1-2 cubes of cheese and another piece of pepperoni. Pull up the sides and seal the toppings inside the biscuits. Put the sealed side down onto the cookie sheet. Brush the egg on each of the pizza rolls and sprinkle with garlic powder and italian seasoning. Bake in the oven for 10-13 minutes until the biscuits are goldn brown.

Serve with the pizza sauce for dipping.

Chicken Bacon Beer Cheese Soup (Kristi Original)

I threw this soup together with stuff I found in my cupboards. Sorry I don't have exact measurements.

Ingredients
Chicken Broth - 32 oz box
Milk - 2 Cups
Flour -?? 1/4 Cup (It will be mixed with the milk to thicken up the soup)
Cream - ? 1/4 Cup
Butter - 1 Tbsp
Canned Chicken - 1 Can
Bacon - 3 Slices Crumbled
Salt
Pepper
Cayenne Pepper
Worcestershire Sauce
Velveeta Cheese - 1/3 cut into squares
Shredded Cheddar Cheese - 4 oz (1/2 8 oz bag)
Shredded Carrots (I grated 5-6 baby carrots)
Chopped Onion - 1/4-1/2 an Onion
Beer - 1/2 Bottle

Use a whisk to mix the milk and flour. Pour the Chicken Broth, Butter, Seasoning, Worcestershire Sauce, Carrots, and Onion into a pot and bring to a boil. When the vegetables are cooked, turn down the heat and pour in the cream, and as much of the milk/flour mixture as you need to thicken up the soup. Keep stirring the soup and add the remaining ingredients - bacon, chicken, beer, Velveta, and shredded cheddar cheese. When all of the cheese is melted the soup is ready to eat.